To prepare the cake rounds:

1. Preheat the oven to 350 degrees F.
2. Butter a 10×15-inch nonstick jellyroll pan.
3. In a small bowl, sift the flour, baking powder and salt. Set aside.
4. In the bowl of a stand mixer fitted with a whisk attachment, whip the egg whites and water on medium-high speed. Gradually add 1/2 cup of sugar until the egg-sugar mixture is thick and glossy. Transfer to a small bowl, and set aside.
5. Clean the mixing bowl. Whisk the egg yolks on medium until thickened. Gradually add 1/3 cup of sugar then the vanilla. Using a flexible rubber spatula, fold the yolks into the egg whites. Using a spatula, fold in the flour, baking powder and salt until combined, being careful not to overmix.
6. Spread the batter evenly into the prepared jellyroll pan. Bake until lightly browned and springy, about 12 minutes.
7. Transfer the pan to a wire rack to cool slightly.
8. Using a 2 1/2-inch cookie cutter, cut out rounds of cake. Transfer cake rounds to a plate.

To prepare the whipped cream topping:

1. In the bowl of a stand mixer fitted with a wire whip attachment, whip the heavy cream until soft peaks form.
2. Add confectioners’ sugar and continue to whip until stiff peaks form.

To assemble the Charlotte Russe:

1. Deposit a cake round into the bottom of a paper cup or flat-bottomed glass.
2. Top the cake round with a teaspoon of raspberry jam followed by a healthy serving of whipped cream.
3. Garnish with a maraschino cherry and chocolate sprinkles.